From the Savoie valley of the Rhone-Alpes, this popular melting cheese takes its name from the French word for "to scrape" - racler - as that is how this cheese was originally enjoyed: placed over heated rocks and scraped onto boiled potatoes and dry-cured meats. These days, most people don't like eating from rocks, so the French have special household appliances called "raclettes" specifically for this purpose. Toaster-ovens will do, too. Heating brings out the best of this fruity, nutty, mildly pungent cheese. No serious cheese lover should be without it!

Wife particularly loves this cheese, raw so healthy for the gut but pleasantly aromatic, not a big stinker like some raw cheeses. Also at good price. I will reorder often.

By Karacakefrom Long Island, NYon Feb 08, 2015

Our favorite raclette

We tried the Swiss & pasteurized Raclette along with this raw milk version. This was the best, had a pungent flavor & melted wonderfully. This tastes so good. The Swiss is funkier & the pasteurized is a bit more processed in taste.